North Wild Kitchen

Tag: norsk

Fiskegrateng (Fish Casserole with Macaroni & Garlicky Breadcrumbs)

Some days you just need something with a bit of depth and a bit of warmth. An all-in-one meal straight from the oven and dished out directly from its hot container. Nothing too fancy or fussy. A good, classic meal that you can always count on. Understated, but gives you that cozy feeling with each bite. For me, that’s fiskegrateng.

Fiskegrateng is the very definition of comfort food. This is a beloved and popular dish throughout Norway and has had a constant place in cookbooks and homes throughout the 20^thand 21^st century, possibly even before. It’s an ideal way to use up leftover fish or just serve fish for dinner that everyone is bound to enjoy. It’s almost like a mac & cheese – just swap out the cheese for the fish. (more…)

March 17, 2017
Heitevegger (Bergen’s Warm Shrovetide Buns)

Change is in the air. That time again when the sun stays a little longer each day and the once, all-white landscape has become a collage of earthy tones. We are edging towards spring and that means we are also edging toward the cusp of lent with the celebration of Fastelavns, ‘the fast evening’.

The typical fare for Fastelavns in Norway is a sweet bun with a layer of whipped cream in the middle called Fastelavnsboller (you can find my recipe and the history here). You will also find different names and slightly different ways of serving these buns across Scandinavia, but the heart of the treat is always the same. The bun. (more…)

February 24, 2017
Tropisk Aroma-Kake (Tropical Aroma Cake)

Tropisk Aroma-Kake, or tropical aroma cake, conjures up an incredible scenery in the mind. Thoughts of palm trees and exotic fruits, perhaps, or even a sandy beach and bright, blue waters. A cake laden with colors and tastes from paradise. At least that’s what my mind envisioned as the words fell out of my Norwegian friend’s mouth. She explained to me that there was this cake, which her aunt always made, which she adored, and which I just had to make myself. An old fashioned cake and a reminder of her childhood. A Norwegian cake, with a tropical name.

When Irene sent me the recipe, I eyed the ingredient list waiting to spot pineapple or banana or coconut. Instead, I saw nothing out of the ordinary. Nothing to bring me straight to a lush paradise. A few spices, some cocoa, and I suppose what could be interesting in some eyes, the addition of strong coffee. I was a little surprised, a little curious. Perhaps even a little disappointed. Disappointed that I fell into the trap of reading into a name. But surely there was more to this cake. (more…)

February 11, 2017
Rice Porridge Ice Cream (Risengrynsgrøt Iskrem)

2016 has been an extraordinary year, to say the least. This past January, I launched the blog to bring people into the Norwegian kitchen, the Norwegian landscape and the Norwegian culture. A reflection of my journey. My interactions with the community around me. My take on local ingredients. The seasons came and went. Spring’s nettles, ferns and rhubarb, summer’s berries, autumns’s harvest and winter’s cakes and hearty fare. Here we are, coming full circle once again.

As 2017 draws near, I look back with such awe of all that has transpired and all that I have experienced and been a part of. All of the recipes. All of the stories. All of the people. All of the traditions and all of the innovations. All the highs. So many highs. (more…)

December 30, 2016
Rødkål (Braised Red Cabbage)

Rødkål is a sweet and sour braised red cabbage. A side dish that is a necessity for many Norwegians when it comes to the Christmas Eve meal. Tradition dictates its presence and it is most often paired with ribbe (pork ribs with a layer of crispy fat) and potatoes.

Cabbage has been an integral part of the Norwegian livelihood for centuries, as well as Scandinavia and the rest of the world. As cabbage can be stored throughout the winter, it makes an appropriate ingredient during the colder months. It is also extremely healthy and in some cultures, a sign of luck and prosperity.

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December 7, 2016
Sirupskake (Layered Spice Cake with Candied Oranges )

The sound of wood crackling in the fireplace. A good friend stopping by for the day. The trickle of snow seen from the window. Folk music resounding and the smell of fragrant spices filling the air. The atmosphere seems too enticing, as if you could eat it all up. It can only mean one thing. Holiday baking has begun.

Quite recently I visited the Rollag Bygdekvinnelag, a wonderful group of ladies who meet throughout the year to swap stories, share meals, go on excursions, and maintain traditions, which have been shared and passed down through the women in the area. I was invited to look through some old cookbooks that had been kept within each respective family for generations. Some dated back to the 1800s and some were as recent as the 1970s. Mostly all were handwritten and well-used with smudges and small tears caressing the pages.

Pages filled with exciting and interesting recipes. Some still popular today, some forgotten, some a bit more unusual and some, perhaps, better left as ink on the page. With the holiday season fast approaching, a few of the traditional baked goods popped out at me. One of them being, sirupskake or syrup cake.

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December 1, 2016